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Immediate Help Needed - Brisket Cooking Quickly

FM Former Member
Admittedly, I am a total newbie. I have had great success with my 08 so far, but may now be running into a problem. I've read that I should plan on 1.5 hours per pound but that some people have seen more like 1 hour per pound. I put a 14.5 pound brisket (whole packer, choice) in at 5:00 pm at 225, hoping that it would be done mid-morning tomorrow for an early afternoon event. The temperature is rising very quickly. At 8:50 pm, the meat temperature is 152. I was planning on pulling it out at 190, foiling in an ice chest, and then letting it sit until show time. So my questions are: Is my brisket cooking too quickly such that it will be at 190 in the middle of the night? If so, what should I do with it until my early afternoon event? I would think several hours might be too long to hold it in a cooler... Is it normal for the temp to rise this quickly? Any advice would be greatly appreciated!!
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FM Former Member
So far so good! I turned it down to 215 during the night. Woke up at 6:00 am, and it was 173. I cranked it up to 225 and went back to bed. When I got up at 9:00, it was 190. I checked it with the thermometer a bit, and it seemed a little tough (though what do I know, since I've never cooked a brisket before!). So I turned it and am going to check it again at 195. I'll probably foil it at that point no matter what. If you have any extra advice, definitely let me know! Thanks again!
FM Former Member
quote:
Originally posted by mbox:
So far so good! I turned it down to 215 during the night. Woke up at 6:00 am, and it was 173. I cranked it up to 225 and went back to bed. When I got up at 9:00, it was 190. I checked it with the thermometer a bit, and it seemed a little tough (though what do I know, since I've never cooked a brisket before!). So I turned it and am going to check it again at 195. I'll probably foil it at that point no matter what. If you have any extra advice, definitely let me know! Thanks again!


I bring a butt to 200-205 and not a degree less.
To me a brisket belongs in a pressure cooker with a a half hr in the CS if you MUST have a bit of smoke.
I have tried smoke cooked briskets across this fair land and i am not yet impressed.
Good luck and please report on your results.
Thanks.
dick
FM Former Member
Thanks to everyone! The brisket turned out great! When I turned it, the temp read 183, so it took another couple of hours to get to 190. So I'm guessing the first 190 was a false temp. Once it got to 190 again, I pulled it and could tell it was tender. It really was good! Thanks again!
T tomMember
Dinosaur Barbecue,based out of Syracuse and now in Rochester is mighty popular with folks up in your neck o' the woods.

I can't personally recommend them,but you could give them a shot,and let us know.

There are a couple of comp cooks,and drbbq to be the third,in NYC.

Paul Kirk has Righteous Urban Barbecue[RUB]

Adam Perry Lang has Daisy Mae's ,also.

Drbbq will be helping open a group of bbq restaurants, under the Southern Hospitality group.

Once again,I can't personally vouch for the restaurants' brisket,but these guys all know how to cook them.
Last edited by tom

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